Christmas Tree Cookies (No-Spread Sugar Cookie Recipe)
Create perfect Christmas Tree Cookies that actually hold their shape! This reliable no-spread sugar cookie recipe with royal icing is sturdy enough for edible gifts, cookie exchanges, or even hanging ornaments.
Servings 24
Calories 163kcal
Ingredients
For the Cookies
- 160 grams (5.6 oz. or 1 stick & 3 1/3 Tbsp) unsalted butter, softened
- 170 grams (3/4 cup + 2 tsp) granulated sugar
- 2 small eggs
- 1 tsp vanilla extract
- 300 grams (2 1/2 cups) all-purpose flour
- ½ tsp baking powder
- Pinch of salt
For the Royal Icing
- 225 grams (2 cups) powdered sugar, sifted
- 1 egg white
- Food coloring of choice
- Optional: 1–2 tsp lemon juice (to thin the icing and add brightness)
Instructions
For the Cookies:
- Cream Butter and Sugar: In a large bowl, beat together the softened butter and granulated sugar until light and fluffy.160 grams (5.6 oz. or 1 stick & 3 1/3 Tbsp) unsalted butter, softened, 170 grams (3/4 cup + 2 tsp) granulated sugar
- Add Wet Ingredients: Beat in the eggs, then add the vanilla extract. Mix until smooth.2 small eggs, 1 tsp vanilla extract
- Add Dry Ingredients: Sift together the flour, baking powder, and salt. Gradually add this mixture into the wet ingredients, mixing until just combined. Do not overmix.300 grams (2 1/2 cups) all-purpose flour, ½ tsp baking powder, Pinch of salt
- Chill Dough: Divide the dough into two equal parts. Flatten each slightly into a disk, wrap in plastic wrap, and refrigerate for at least 3 hours.
- Roll and Cut: On a lightly floured surface, roll out one disk at a time to about 0.5 cm (¼ inch) thickness. Cut with Christmas cookie cutters.
- Pre-Chill Before Baking: Place the cut-out cookies on a lined baking sheet and refrigerate for another 15–20 minutes. This helps prevent spreading.
- Bake: Preheat oven to 350°F (175°C). Bake cookies for 8–10 minutes, checking at 8 minutes as oven temperatures vary. The edges should look just set and very lightly golden.
- Cool: Allow cookies to cool completely on a wire rack before decorating.
For the Royal Icing:
- Mix: In a clean bowl, sift powdered sugar. Add the egg white and whisk until smooth and glossy.225 grams (2 cups) powdered sugar, sifted, 1 egg white
- Adjust Consistency: For firmer icing (ideal for piping details and outlines): add more powdered sugar until it holds its shape.
- For runnier icing (better for flooding or spreading over cookies): add a few drops of lemon juice until you reach the desired flow.Optional: 1–2 tsp lemon juice
- Color & Decorate: Divide icing into bowls and tint with food coloring. Pipe or spread over cooled cookies. Let set completely before stacking or storing.Food coloring of choice
Notes
- The Secret to Sharp Edges: For the best results, don't skip the second chill! Chilling the dough once after mixing, and again after cutting, is what guarantees those crisp, neat edges.
- No-Stick Rolling: To keep things tidy, try rolling the dough between two sheets of parchment paper. It prevents sticking and saves you from adding too much extra flour to the counter.
- Flavor Boost: For that classic "bakery-style" taste, try swapping the extracts to use ½ tsp vanilla + ½ tsp almond extract. It adds a delicious depth of flavor!
- Make Ahead: You can bake these ahead of time! Undecorated cookies stay fresh in an airtight container for up to 1 week. Once they are decorated with royal icing, they are best eaten within 3–4 days.
Nutrition
Calories: 163kcal | Carbohydrates: 26g | Protein: 2g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 26mg | Sodium: 8mg | Potassium: 30mg | Fiber: 0.3g | Sugar: 16g | Vitamin A: 184IU | Calcium: 9mg | Iron: 1mg
